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Breakfast
Steak and Eggs with Panko-Crusted Tomatoes
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13 INGREDIENTS • 10 STEPS • 40MINS

Steak and Eggs with Panko-Crusted Tomatoes

Recipe
Today on Throwdown Kitchen we show you how to make Steak and Eggs. We’ going to change things up a little and cook our steak in a cast iron pan along with butter, rosemary and thyme. To complement our steak we’ll fry vine ripened tomatoes with a Panko crust.
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Today on Throwdown Kitchen we show you how to make Steak and Eggs. We’ going to change things up a little and cook our steak in a cast iron pan along with butter, rosemary and thyme. To complement our steak we’ll fry vine ripened tomatoes with a Panko crust.
author_avatar
Throwdown Kitchen
Hi, I’m John Mooney, and I am a food writer and video blogger. I started the Throwdown Kitchen blog to write about the amazing foods that people make. My wife Jeannette and I live in Maryland, and our passion is discovering amazing restaurants, roadside stands and the people who make it happen.
http://throwdownkitchen.com/

40MINS

Total Time

$7.96

Cost Per Serving

Ingredients

Servings
2
us / metric
Sirloin Steak
8 oz
Sirloin Steak
Egg
4

Sponsored

Eggland's Best Classic Eggs
Vine-Ripened Tomato
2
Vine-Ripened Tomatoes
All-Purpose Flour
as needed
All-Purpose Flour
Panko Breadcrumbs
as needed
Panko Breadcrumbs
Egg
1

Sponsored

Eggland's Best Classic Egg, beaten
Extra-Virgin Olive Oil
4 Tbsp
Extra-Virgin Olive Oil, divided
Butter
3 Tbsp
Butter, divided
Fresh Thyme
1 sprig
Fresh Thyme
Fresh Rosemary
1 sprig
Fresh Rosemary
Garlic
1 clove
Garlic
Salt
2 tsp
Salt, divided
Ground Black Pepper
2 tsp
Ground Black Pepper, divided

Nutrition Per Serving

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Calories
832
Fat
67.6 g
Protein
49.7 g
Carbs
7.2 g
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Steak and Eggs with Panko-Crusted Tomatoes
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author_avatar
Throwdown Kitchen
Hi, I’m John Mooney, and I am a food writer and video blogger. I started the Throwdown Kitchen blog to write about the amazing foods that people make. My wife Jeannette and I live in Maryland, and our passion is discovering amazing restaurants, roadside stands and the people who make it happen.
http://throwdownkitchen.com/

Author's Notes

The best cut of meat for steak and eggs is beef that is marbled well. Marbling is an indicator of tenderness. The marbling in meat helps keep the steak juicy and moist while cooking. Ribeye is the best choice for steak and eggs, followed by sirloin, chuck and tenderloin.

Cooking Instructions

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step 1
Thickly slice the Vine-Ripened Tomatoes (2), at least 1-inch thick, dredge them in All-Purpose Flour (as needed), and then into an Eggland's Best Classic Egg (1) wash. Coat them with Panko Breadcrumbs (as needed).
step 1 Thickly slice the Vine-Ripened Tomatoes (2), at least 1-inch thick, dredge them in All-Purpose Flour (as needed), and then into an Eggland's Best Classic Egg (1) wash. Coat them with Panko Breadcrumbs (as needed).
step 2
Season the Sirloin Steak (8 oz) with Extra-Virgin Olive Oil (1 Tbsp), Salt (1 tsp), and Ground Black Pepper (1 tsp).
step 2 Season the Sirloin Steak (8 oz) with Extra-Virgin Olive Oil (1 Tbsp), Salt (1 tsp), and Ground Black Pepper (1 tsp).
step 3
Heat up the cast iron pan to high temp, add Extra-Virgin Olive Oil (1 Tbsp) and lay the sirloin steak into the pan. Listen for the sizzle. Once you’ve put it in. don’t move it around for at least 3 minutes, then flip it over.
step 4
Reduce the heat to medium-high. The steak will already have a great crust developed, and now it’s going to finish for another 3 minutes.
step 5
Add fresh herbs Fresh Thyme (1 sprig), Fresh Rosemary (1 sprig), and Garlic (1 clove) to the pan along with more Extra-Virgin Olive Oil (1 Tbsp) and Butter (1 Tbsp). While the steak is grilling, baste the steak with the herb-seasoned butter.
step 5 Add fresh herbs Fresh Thyme (1 sprig), Fresh Rosemary (1 sprig), and Garlic (1 clove) to the pan along with more Extra-Virgin Olive Oil (1 Tbsp) and Butter (1 Tbsp). While the steak is grilling, baste the steak with the herb-seasoned butter.
step 6
Remove the steak and set aside to rest and keep warm. We cooked the steak to rare, and it’s going to continue to cook for 10 minutes out of the pan and come up to a medium-rare temperature. If you like your steak more well done, that fine. Cook another minute on each side for medium.
step 7
Reduce the heat on the cast iron pan to medium-high heat and add Extra-Virgin Olive Oil (1 Tbsp) and cook the tomatoes on one side for 2 minutes and then flip them over and cook another 2 minutes.
step 7 Reduce the heat on the cast iron pan to medium-high heat and add Extra-Virgin Olive Oil (1 Tbsp) and cook the tomatoes on one side for 2 minutes and then flip them over and cook another 2 minutes.
step 8
Heat a non-stick frypan to medium, drop softened Butter (2 Tbsp) and then gently add your Eggland's Best Classic Eggs (4) into the frying pan. Reduce the heat to medium-low while the eggs cook through.
step 8 Heat a non-stick frypan to medium, drop softened Butter (2 Tbsp) and then gently add your Eggland's Best Classic Eggs (4) into the frying pan. Reduce the heat to medium-low while the eggs cook through.
step 9
We like our eggs yolk side up and cooked so that the yolk is still runny but the whites are cooked through. We’ll place a lid on the eggs with 1 teaspoon of water and let the eggs cook for 3 minutes. Season the eggs with Salt (1 tsp) and Ground Black Pepper (1 tsp).
step 9 We like our eggs yolk side up and cooked so that the yolk is still runny but the whites are cooked through. We’ll place a lid on the eggs with 1 teaspoon of water and let the eggs cook for 3 minutes. Season the eggs with Salt (1 tsp) and Ground Black Pepper (1 tsp).
step 10
Slice the sirloin steak and plate alongside the eggs and fried tomatoes. Serve the steak and eggs immediately.
step 10 Slice the sirloin steak and plate alongside the eggs and fried tomatoes. Serve the steak and eggs immediately.

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Tags

Breakfast
American
Brunch
Beef
Comfort Food
Lunch
Date Night
Shellfish-Free
Dinner
Meals for Two
Father's Day
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